Super fresh, crispy and sweet low-carb salad.

PRODUCE:
4 small beets, cubed
1 cup butternut pumpkin, cubed
1 tsp ground cinnamon
1tbsp coconut oil.
Feta (as much as desired!) I used about 1/4 cup chopped.
2 cups greens. Rocket, spinach and butter lettuce leaves.

METHOD:
Preheat oven to 200degrees and line a baking tray with baking paper.
Spread beetroot and pumpkin on baking tray sprinkle over cinnamon and oil, toss to coat.
Bake for 10-15 mins until just cooked through.
Rinse greens and arrange on prepared plate.
Place warm beets and pumpkin on greens and top with feta.

NOTE:
Drizzle with balsamic if desired.